Baked Potatoes
with Mushroom Boca Sauce

Ingredients

8 medium baking potatoes (4-lbs. total)
2 cans (10¾ oz.) Cream of Mushroom Soup (low sodium)
12 oz. Boca Crumbles (or any vegetarian ground beef substitute)
1 (4 oz.) can sliced mushrooms

Directions:

1. Scrub potatoes and prick once or twice on each side with a fork.
2. Place potatoes in a covered casserole dish and bake at 400 degrees for 1 hour.
3. Heat soup with mushrooms and Boca Crumbles in a saucepan over medium heat.
4. Let potatoes rest 5- to 10-minutes after removing from the oven.
5. Open the potato like you would for a typical baked potato that you were going to add condiments to, but top this one with ½ c. mushroom Boca sauce and optional condiments as desired.

Optional add-ons:

LIGHT sour cream
Shredded, cheddar cheese

Nutrition:

8 oz potato, topped with ½ c. mushroom Boca sauce
calories: 274 protein: 15.3g total carbohydrate: 49.7g total fat: 3.7g
sugars: 3.6g sodium: 298mg dietary fiber: 7g saturated fat: 1g

Nutrition:
LIGHT sour cream, 2 Tbl. (Lucerne brand)
calories: 35 protein: 2g total carbohydrate: 3g total fat: 2g
sugars: 2g sodium: 55mg dietary fiber: 0g saturated fat: 1.5g

Nutrition:
Shredded Cheddar Cheese, 2 Tbl.
calories: 56.9 protein: 3.5g total carbohydrate: 0.2g total fat: 4.7g
sugars: 0.7g sodium: 87.7mg dietary fiber: 0.0g saturated fat: 3g

Baked Potatoes with Mushroom Boca Sauce

Baked Potatoes
with Mushroom Boca Sauce